Chocolate Shortbread Sandwich Cookies Recipe

Chocolate does double duty in these crunchy shortbread cookies sandwiched with a creamy and decadent dark chocolate ganache.

Notes: For best flavor, use a good quality bittersweet chocolate. Any size or shape cookie cutter will work here. I used a 2 1/2-inch cutter. The wide end of a pastry tip is useful to stamp the centers from the top cookies. For extra chocolate appeal, dunk the cookie in melted chocolate.

Adjust oven racks to medium low and medium high positions. Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper.

4.

Divide dough in half. On lightly floured surface, roll dough to 1/8-inch thick. Cut out cookies with cutter and place evenly on baking sheets. Cut centers out of half of the cookies. Bake until firm, 10 to 12 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool 5 minutes on pans, then transfer cookies and parchment to cooling rack to cool completely before filling. Repeat with any remaining dough.

5.

Place pastry tip in pastry bag and fill bag with chocolate mixture. Pipe a thin layer onto each of the cookie bottoms. Sandwich together with the top cookies and serve.

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